Sandwich Recipes

Sometimes you are looking for a quick sandwich to sink your teeth into. Use these delicious sandwich recipes and try something different.

Bandito Chili Dogs

  1. Bandito Chili Dogs

1 pound hot dogs
2 (15 ounce) cans chili, with or without beans
1 (10 3/4 ounce) can condensed Cheddar cheese soup Bandito Chili Dogs
1 (4 ounce) can chopped green chiles
10 hot dog buns
1 medium onion, chopped
1 to 2 cups corn chips, coarsely crushed
1 cup shredded Cheddar cheese

Place hot dogs in crockpot.

Combine chili, soup and green chiles. Pour over hot dogs. Cover. Cook on LOW for 3 to 3 1/2 hours.

Serve hot dogs in buns. Top with chili mixture, onion, corn chips and cheese.

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Crockpot Barbecue Beef Sandwiches

Barbecue Beef Sandwiches

3 pounds beef boneless chuck roast
1 cup barbecue sauce
1/2 cup apricot, orange or peach preserves
2 tablespoons red or green bell pepper, chopped
1 tablespoon Dijon mustard
2 teaspoons packed brown sugar
1 small onion, sliced
12 Kaiser or hamburger buns, split

Remove excess fat from beef. Cut beef into 4 pieces. Place beef in a 4- to 5-quart crockpot.

Mix remaining ingredients except buns; pour over beef. Cover and cook on LOW for 7 to 8 hours or until beef is tender.

Remove beef from crockpot. Cut beef into thin slices; stir back into sauce. Cover and cook on LOW for 20 to 30 minutes or until beef is hot. Fill buns with beef mixture.

Yields 12 sandwiches.

Avocado Chicken Melt

Avocado Chicken Melt

4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper

Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness.

In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or until lightly browned. Remove chicken from pan and place in shallow baking pan.

Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.

Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl, combine yogurt and pepper; serve with chicken.

Yields 4 servings.

Avocado Bacon Sandwiches

Avocado Bacon Sandwiches

1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish

Fry bacon until crisp. Drain on paper towels.

Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.

Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter bacon over avocado. Cover with remaining bread slices, buttered sides down, and press together.

Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

Barbecue Chicken Sandwiches

Barbecue Chicken Sandwiches

1 to 2 pounds boneless, skinless chicken thighs
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup chicken broth
Cracked black pepper, to taste
1 cup barbecue sauce
1 cup Monterey jack cheese, shredded

Place onion and bell peppers in crockpot and top with chicken thighs. Pour chicken broth over chicken. Season with cracked black pepper and cook on LOW for 6 to 8 hours.

At the end of cooking time, drain liquid from pot and shred chicken. Return chicken to the crockpot and mix in barbecue sauce. Cook another 30 minutes. Spoon mixture into split dinner rolls and top with shredded Monterey jack cheese.

Serves 12 to 15.

The ABC Sandwich

This was a specialty of the now-closed Pittman House Restaurant in Dallas, Texas.

1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crabmeat, picked over well
to remove any shells
Tomato slices
12 slices slab bacon, cut in half,
cooked crisp and drained
2 avocados, sliced

In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.

Serve the sandwiches immediately.crabmeat bacon recipe

BBQ Pork Tenderloin Sandwich

Prepare slaw; let stand to allow flavors to blend. Make molasses marinade for pork, then broil. Serves: 6 – Work Time: 10 minutes – Total Time: 25 to 30 minutes

3 tablespoons light molasses
3 tablespoons catsup
1 tablespoon Worcestershire sauce
1 teaspoon minced, peeled fresh ginger
1/2 teaspoon grated lemon peel
1 garlic clove, crushed with garlic press
2 whole pork tenderloins (3/4 pound each)
12 small, soft dinner rolls

Preheat broiler if manufacturer directs. In medium bowl, combine molasses, catsup, Worcestershire, ginger, lemon peel, and garlic, add pork, turning to coat.

Place pork on rack in broiling pan. Spoon any remaining molasses mixture over pork tenderloins. With broiling pan 5 to 7 inches from source of heat, broil pork 15 to 20 minutes, turning pork once, until meat is browned on the outside and still slightly pink in the center (internal temperature of tenderloins should be 160 degrees F on meat thermometer).

To serve, thinly slice pork. Serve on dinner rolls with any juices from broiling pan.

Each serving: About 390 calories, 32 g protein, 35 g carbohydrate, 13 g total fat (4 g saturated), 70 mg cholesterol, 360 mg sodium

Barbecue Beef Brisket Sandwiches

Barbecue Beef Brisket Sandwiches

Slices of beef brisket steeped in a sweet and savory sauce create a world-class sandwich

Servings: 8

1 (3 pound) beef brisket, trimmed
1 1/2 teaspoons coarse salt
3/4 teaspoon pepper
1 1/2 teaspoons coarse salt
1 tablespoon vegetable oil
1 large onion (about 1 1/2 cup), coarsely chopped
1 1/2 tablespoons minced garlic
1/2 cup dark beer (such as porter or stout)
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
3 tablespoons honey
1/2 cup ketchup
1 teaspoon paprika
6 Kaiser or other sandwich rolls

Cook the brisket: Season the brisket with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the brisket, brown on all sides and transfer to a crockpot. Add the remaining ingredients to the crockpot and stir well. Cook, covered, on LOW until the meat is very tender – 8 hours.

Remove the meat, place it on a cutting board and let it rest for 15 minutes.

Reserve the sauce. Carve brisket into thin slices and divide it among rolls topped with reserved sauce. Serve warm.

Alaska Salmon Salad Sandwich

15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.

Makes 6 sandwiches.

Nutrients Per Serving: Calories: 264 Sodium: 713 mg Protein: 20.1 g Dietary Fiber: 1.48 g Carbohydrates: 29.6 g Fat-Total: 6.68 g Cholesterol: 40.5 mg